I have what is probably a pretty silly question. I have searched the forum and the web and can not get a clear answer.
I am an all grain brewer, have been for about 40 batches now, and I always batch sparge. I use Beer Smith and go by it's numbers. It always says to add 168 degree water. But, it occurs to me now that maybe it means to add water hot enough to raise the mash to 168. If that's the case, I have been way low on every batch.
For what its worth, I get pretty bad efficiency, 60% or lower. I wonder if this could be one of the culprits. Any advice?
I am an all grain brewer, have been for about 40 batches now, and I always batch sparge. I use Beer Smith and go by it's numbers. It always says to add 168 degree water. But, it occurs to me now that maybe it means to add water hot enough to raise the mash to 168. If that's the case, I have been way low on every batch.
For what its worth, I get pretty bad efficiency, 60% or lower. I wonder if this could be one of the culprits. Any advice?